Latin American Paella

Ingredients

While the Spanish paella traditionally uses ingredients like saffron and chorizo, this Latin American version incorporates tropical flavors and spices. The Latin American paella features a variety of seafood such as shrimp, mussels, and squid, along with the addition of ingredients like coconut milk, cilantro, and lime to give it a distinctively tropical twist. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 pound (450g) mixed seafood (shrimp, mussels, squid) 1 pound (450g) mixed seafood (shrimp, mussels, squid)
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced bell peppers and cook for another 2-3 minutes until they start to soften.
3. 3.
   Stir in the diced tomatoes, ground cumin, paprika, and turmeric. Cook for an additional 2 minutes to allow the flavors to meld together.
4. 4.
   Add the rice to the pan and stir well to coat it with the spices and vegetables.
5. 5.
   Pour in the chicken broth and coconut milk, and bring to a simmer. Cover the pan and cook for about 15 minutes, or until the rice is almost cooked.
6. 6.
   Add the mixed seafood and white wine to the pan. Stir gently to combine all the ingredients.
7. 7.
   Cover the pan again and cook for another 5-7 minutes, or until the seafood is cooked through and the rice is tender.
8. 8.
   Remove the pan from heat and stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
9. 9.
   Let the paella rest for a few minutes before serving to allow the flavors to fully develop.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the paella.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Cilantro — Wash the cilantro thoroughly and chop it just before adding it to the paella to retain its freshness and flavor.
• Lime — Squeeze the lime just before adding the juice to the paella to maximize its citrusy aroma.
• Rice — Rinse the rice under cold water before using to remove excess starch and prevent it from becoming sticky.

Tips & Tricks

• For a spicier kick, add a diced jalapeno or serrano pepper to the dish.
• If you prefer a smoky flavor, substitute the paprika with smoked paprika.
• Feel free to customize the seafood selection based on your preferences and availability.
• Serve the paella with a side of fresh lime wedges for an extra burst of citrus flavor.
• Leftover paella can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.

Serving advice

Serve the Latin American paella hot, garnished with additional chopped cilantro and lime wedges. Accompany it with a fresh green salad or a side of crusty bread to complete the meal.

Presentation advice

Present the paella in a large, colorful serving dish to showcase the vibrant colors of the dish. Arrange the seafood and vegetables on top of the rice for an appealing visual presentation.